Lemon Ginger Pound Cake (Janet’s Cold Remedy)

Lemon Ginger Pound Cake

Lemon Ginger Pound Cake


Ugh. It’s definitely sickness season. The time of year when everyone is cooped up in small areas together, merrily spreading their germs with their fellow man. Share and share alike, ehh? I’m one of those people who absolutely HATES taking pills. I don’t react well to them half the time and anyway, I tend to believe that, for the most part, nature has provided a lot of cures (or at least treatments) in the plants and trees around us. So if I can get away with it, I resort to more natural treatments for minor ailments like colds, sniffles, etc.

One of the things I love is using a good amount of grated ginger in black or herbal teas. It’s got enough of a kick to it scent wise to help clear up a stuffy nose and the heat of the tea is both soothing and somewhat medicinal. If you add in lemon and honey, it’s darn tasty too. So it occurred to me that it would be cool to use the same flavors in a pound cake. This won’t do anything to make your cold better, but it tastes good, hehe. Lemon pound cake tends to be in most bakers repertoire (this one is based on the one from Luscious Lemon Desserts, though I drastically changed the oven temp; her extremely low baking temp has you end up with a lemon flavored brick, and changed some other things too) so it didn’t take much to just extend the idea to include the ginger. I didn’t do the honey because it just felt like it would be getting too busy. But you could easily sub out honey for the sugar in the glaze and make a honey lemon glaze.

I loved the flavor of this. It could use a bit more ginger though, so I’m going to write the recipe as if it had the extra ginger in it. Don’t think, “omg, that sounds like a lot!” It’s going into a good amount of cake batter and when I made it, I used a full tablespoon and it just wasn’t “there” enough.

You know the drill… ๐Ÿ™‚

Lemon Ginger Pound Cake

  • 3 1/4 cups flour, sifted
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups unsalted butter, room temp
  • 2ย  cups sugar, divided
  • 6 eggs, room temp
  • 3/4 cup milk combined with
  • 1/4 cup lemon juice
  • 2 tablespoons lemon zest
  • 1 teaspoon lemon oil (You can sub lemon extract if you must, but trust me when I say that lemon oil is always your better bet- I use Boyajian )
  • 2 teaspoons vanilla extract
  • 2 tablespoons squeezeable ginger paste (found in tubes in the produce section of the grocery store)
  • Lemon syrup-
  • 1/3 cup lemon juice
  • 1/4 cup sugar
  • 1 teaspoon lemon zest
  1. Preheat the oven to 335 and liberally grease and flour a 10 cup bundt style pan.
  2. In a medium bowl, whisk together the sifted flour, baking powder, and salt.
  3. In another, larger bowl, cream together the butter and sugar until light and fluffy. Add in the eggs, one at a time, beating until just combined. Add in the lemon zest, ginger and flavorings and beat until combined.
  4. Starting with the flour mixture, alternately add it then the milk mixture to the batter (flour, milk, flour, milk, flour), beating well after each addition.
  5. Pour the batter into the prepared pan. Bake at 335 for 65 to 80 minutes or until a wooden skewer inserted in the middle comes out clean. The color should be a nice golden brown. If it starts to brown too much, just lightly cover the top with a sheet of foil.
  6. When done, let it cool in the pan on a rack for 15 minutes. Meanwhile, make the syrup for the top, which is easy peasy. Just combine the syrup ingredients in a small pot and bring to a boil, stirring to dissolve the sugar.
  7. Carefully turn the cake out onto the rack (set the rack above a cookie sheet to catch drips) and brush the hot syrup over the still hot cake, letting it soak in each time before adding more. Let the cake cool to room temp and then enjoy!

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Lemon Ginger Pound Cake

Lemon Ginger Pound Cake

 

Blueberry Grand Marnier Brown Butter Pound Cake

Blueberry Grand Marnier Brown Butter Pound Cake

Blueberry Grand Marnier Brown Butter Pound Cake

 

When I was ten, my mom and brother and sister and myself went to Alabama to visit my grandparents (Mommer and Popper) for a few days. I absolutely loved being there. It was way out in the country, a small wood frame house with no central air, no central heat (no heat at all actually), built I have no idea when. It had one small bathroom, two small bedrooms and an ancient kitchen with an old iron porcelain coated sink. I remember sleeping in the tiny hallway between the kitchen and one of the bedrooms on a blanket with my mom when I wasn’t staying over with my cousin Lori. The house was surrounded by woods and the blueberry bushes that Popper had planted. On the same patch of land was the trailer my Aunt Irene and my cousin Lori, who was my age, lived in, so going to visit was sheer heaven for me. Country, family and someone to play with. Part of my heart still lies in Alabama and the south, which is why I’m probably quite content living out the rest of my life here in Kentucky even though I was born and raised in Chicago.

Well, one day during the visit, Popper told me, my cousin Lori and a couple other cousins who were visiting that we could go pick some blueberries. We grabbed bowls and went out to the two large bushes right next to the house, which were about 5 feet tall each; nicely established bushes. About half an hour later, we went back into the house to show Popper our blueberry haul. We had totally stripped the bushes bare and had about 2 gallons of blueberries. While I’m sure that inside of him he was thinking, “oh, Etta (Mommer) is going to kill me for letting them doing this”, outside all he did was laugh, tell us that we had a lot of blueberries and had us take them in to my aunt. I have no earthly idea what they used all those blueberries for.

Silly story maybe, but the memory popped into my head the other day when I made this cake. It doesn’t take 2 gallons of blueberries though, I promise; just one pint. It did however, take me a couple of tries to get right. The first one totally stuck to the pan and while it tasted fine, it wasn’t quite right even if it hadn’t stuck. The second one however, was completely delicious. My husband, who is type 2 diabetic and knows better, had three slices in one day. I used my raspberry amaretto pound cake recipe, but changed it up for this, plus increased the butter a bit to account for the water evaporation from browning the butter. This is a delicious cake. It has a tight, moist crumb and an amazing flavor. Don’t look at the amounts of flavorings and think it sounds like they would all be competing with each other. They don’t at all. They complement each other and mixed with the fresh berries, brown butter cake and the orange syrup finish, add up to an outstanding cake, if I do say so myself.

You know the drill…

Mrs. Cupcake, who needs to go get some cake before my husband finishes it all

Blueberry Grand Marnier Brown Butter Pound Cake

  • 1 1/2 cups unsalted butter
  • 3 ounces cream cheese, softened
  • 2 1/4 cups sugar
  • 3 tablespoons Grand Marnier
  • 1 1/2 tablespoons vanilla extract
  • 1 1/2 teaspoons almond extract
  • 1 teaspoon orange oil (or orange extract, but please, go buy the oil. it lasts forever and is much better
  • 1 teaspoon Fiori Di Sicilia flavoring (optional; available through the King Arthur site. Another one I recommend splurging on. It is a fantastic addition to many baked goods)
  • 2 1/2 cups flour
  • 6 eggs
  • 2 cups fresh blueberries
  • Orange syrup-
  • 1/2 cup sugar
  • 1/2 cup fresh orange juice
  • 2 tablespoons orange zest
  1. Place the butter in a medium pot and cook over medium high heat, swirling the butter frequently, until it is golden brown, about 5 minutes. Do NOT leave the stove. Butter can burn before you know it. Pour immediately into a bowl and put in the fridge for 45 minutes or so, just long enough to chill it and take it form a pure liquid state to a mushy solid.
  2. Preheat your oven to 325 and grease and flour a 12 cup Bundt pan and set aside.
  3. In a large bowl, combine the soft brown butter and cream cheese. Beat at medium speed until creamy, scraping down the bowl once if needed.
  4. Gradually add the sugar, beating at medium speed until light and fluffy. Add the Grand Marnier and the extracts, beating well afterward. Gradually add the flour to the mixture at low speed. Beat just until blended.
  5. Add the eggs, one at a time, beating just until blended after each one. GENTLY fold in the blueberries. Spoon batter into the prepared pan and smooth the top. When you have it in the pan, firmly bang the pan on a counter top to help remove any air bubbles.
  6. Bake at 325 for 65 to 95 minutes or until a skewer inserted in the middle comes out clean.
  7. When the cake is almost done, make the syrup- in a small pot, combine the syrup ingredients. Bring to a boil over medium heat. Use a fine mesh strainer to strain out the orange zest and discard it, then set the syrup aside until the cake is finished.
  8. Let the cake cool for 20 minutes, then use a plastic spatula ( or a fast food plastic knife if you have one) to loosen the cake from the edges of the pan. Place a large plate over the top of the pan, then carefully invert the pan. Tap firmly on the bottom of the pan to loosen the cake. It should fall out onto the plate. Let it finish cooling on the plate.
  9. Carefully transfer the cake over to a rack that has been set inside of a large rimmed baking sheet (to catch drips). Reheat your syrup until it is hot to the touch, then spoon the hot syrup over the cake. Make sure to let it soak in each time before adding more. You may not use all the syrup; it’s up to you. If you don’t though, don’t throw it out. It’s wonderful in tea.
  10. That’s it! Enjoy!

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Blueberry Grand Marnier Brown Butter Pound Cake 2

Better Than Starbucks Lemon Cake

Yum

Better Than Starbucks Lemon Cake

Better Than Starbucks Lemon Cake

This is going to be a short post because I want to get this up before the three or four people who read me, all of whom probably found me while bored at work, leave for the day and never realize I made them a delicious cake. I know, I know, you’ll miss my rambling, but I promise to ramble even more than usual when I come back.

I USED to love Starbucks lemon pound cake. So did my husband. Then they changed how they made it. I have no earthly idea what the Starbucks people thought they were doing when they changed up their recipes and added others. Their pumpkin bread is still good, but in my humble *looks humble* opinion, that’s about it. I tried their new salted caramel bar, all happy because salted caramel and was completely disappointed. And my husband, the man who happily ingests cans of overly processed, heavily salted orange stuff marketed as cheese dip, thinks the lemon cake is kind of yucky now too *she says as tactfully as she can*

So I made my own. I used an old lemon cake recipe I hand copied from food.com a billion years ago when it was recipezaar dot com and played with it. Dare I say it turned out better than the new Starbucks? I DID however accidentally overcook mine a tad so the edges (my favorite part) were a bit dry, but farther in, not at all and the flavor was delicious. This has the sweet lemon taste in the actual cake that the old Starbucks cake had and the tangy glaze. I upped the ante a little bit by doing the old trick of soaking the cake with some lemon syrup. I know; not technically like Starbucks, but that’s why I have the word better in the title ๐Ÿ˜›

You know the drill….

Love you guys! <3

Better Than Starbucks Lemon Cake

  • 1 cup unsalted butter, room temp
  • 2 cups sugar
  • 4 eggs, room temp
  • 1/4 cup lemon zest
  • 3 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup fresh lemon juice (about 5 lemons worth, depending on size)
  • 3/4 cup milk, room temp
  • 2 teaspoons vanilla extract
  • 1 1/4 teaspoons lemon oil (I like Boyajian brand) (you can sub lemon extract, but lemon oil is so much better in flavor with none of the chemically taste the extract can have)
  • Syrup-
  • 1/3 cup lemon juice
  • 1/2 cup sugar
  • Glaze
  • 2 cups powdered sugar
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons water
  1. Preheat oven to 350 degrees. Grease and flour two 8 inch loaf pans.
  2. In a medium bowl, combine the butter and two cups sugar. Beat on medium speed until smooth and creamy and the sugar has had time to dissolve, about 4 minutes.
  3. Add in the eggs, one at a time, beating well after each addition.
  4. In a small bowl, whisk to combine the flour, lemon zest, baking powder, baking soda and salt.
  5. In a measuring cup, combine the milk, lemon juice, vanilla extract and lemon oil.
  6. Add the flour and the milk mixture alternately to the butter, starting and ending with the flour (flour, milk, flour, milk, flour), beating just until combined after each addition.
  7. Pour into the prepared pans; bake at 350 until a wooden skewer comes out clean, about 45 to 55 minutes. Cover lightly with foil near the end if it seems to be getting too brown.
  8. When done, let cool in pans for ten minutes, then turn out onto a rack that has been set over a large cookie sheet (to catch drips).
  9. While the cake cools, make the syrup- combine the lemon juice and sugar in a small pot. Cook over medium heat, stirring a few times, just until the sugar dissolves. Spoon the syrup evenly over the still warm cakes, letting each spoonful soak in before using more. You should be able to get it all soaked in, but if not, the rest is great in tea.
  10. Let the cakes finish cooling completely before glazing.
  11. To make the glaze, simply combine the glaze ingredients in a bowl; start with just the lemon juice as liquid and add water as you need to to get a pourable but not too thin glaze (mine was a bit thin… don’t follow my example ๐Ÿ˜› )
  12. Let the glaze sit to harden a bit after you’ve used about half, then follow up with the rest. Then…. eat. Laugh at the Starbucks people.

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Better Than Starbucks Lemon Cake

 

 

Mini Apple Cinnamon Pound Cakes With Crunchy Streusel

 

Apple Cinnamon Pound Cake

Apple Cinnamon Pound Cake



I’ve been on a bit of a hiatus recently. I HAD been trying to post Monday through Friday, but some minor health issues have prevented that much posting. But… God willing, I’m back. Ok, so it’s not Monday yet, but I didn’t feel like waiting. Because I love you. And I wanted cake. Now. On a totally unrelated note, who had an awesome Valentines Day!? Neither my husband nor I are big on the whole “show your affection one day a year” thing, so I live vicariously through the roses and chocolates of others. I do however, tend to get small gifts for my kids on Valentines Day. I got the boys little boxes of chocolates for a buck apiece at Wal-Mart. Only young males could get those and then say “wow, this is awesome chocolate, momma. And it smells so good!” It takes a 5 pound box of Godiva to get that reaction from me.

I’ve said before that when it comes to cake, pound cake always tops my list. It’s buttery…since most of the recipes for it use about 42 sticks of butter. It’s rich; that could be that whole butter thing again. Yet, it’s not heavy and overly sweet as cakes with frosting can be. Which means you can eat more.

I got the original recipe for this from a Southern Living Magazine. No idea what month or year since it’s just a torn out recipe now. But it’s quite tasty. It didn’t turn out particularly pretty, nor did it rise as high as I’m used to pound cake rising, but it tastes really good and ultimately, isn’t that all that matters? This has a lovely apple cinnamon flavor and those yummy, crispity (yes, that’s now a word. Welcome to “Janet Language”) edges everyone loves. Plus, you get streusel and we all know how much I love streusel. it could be that whole butter thing with that, too. Butter is love. Butter is also big hips, greasy fingers and hardened arteries but I prefer to think of it as love.

You know the drill…. ๐Ÿ˜€

Mrs. Cupcake… who needs more pound cake.

Mini Apple Cinnamon Pound Cakes With Crunchy Streusel

  • 1 1/2 cup unsalted butter, room temp
  • 3 cups sugar
  • 6 eggs, room temp
  • 3 cups flour
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup apple cider or apple juice
  • 1 1/2 teaspoons vanilla extract
  • Streusel-
  • 3/4 cup flour
  • 1/2 cup chopped pecans
  • 3 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • pinch salt
  • 1/4 cup unsalted butter, melted
  • Glaze-
  • 1/2 cup powdered sugar
  • 2 to 4 tablespoons of apple juice (can sub milk or water)
  1. In a small bowl, combine all the streusel ingredients. Mix well and set aside.
  2. Preheat oven to 350. Grease 6 mini loaf pans (the disposable foil ones are fine), set them inside a baking pan and set aside.
  3. In a large bowl, beat the butter until fluffy. Add in the sugar and continue beating until light and fluffy. Add the eggs, one at a time, beating well after each addition.
  4. In a medium bowl, combine the dry ingredients; whisk well.
  5. Alternately add the flour mixture and the apple cider (juice) to the butter mixture, starting and ending with the flour (third of the flour, half the juice, third of the flour, rest of the juice, rest of the flour). Beat just until combined after each addition. Mix in the vanilla.
  6. Divide the batter between the 6 loaf pans. Sprinkle two to three tablespoons of the streusel over each pan (if you have any streusel left over, just bag it up and freeze it.).
  7. Bake at 350 until the tops are golden brown and a toothpick of wooden skewer inserted into the cakes comes out clean, about 35 to 45 minutes.
  8. Let cool in pans on a rack. Combine glaze ingredients in a small bowl and whisk until smooth. Drizzle over the pound cakes.

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poundcake 1

 

 

Coconut Lime Pound Cake

Coconut Lime Pound Cake

Coconut Lime Pound Cake

I was thisclose to getting my Autumn on and deluging you with Pumpkin, Apple and Maple recipes because…well, pumpkin. Pumpkin, apple and maple…oh my, pumpkin and apple and maple, oh my. You know you just said that sing song “Wizard Of Oz” style. Admit it.

But then, one night, while I was NOT sitting and watching Rocky II for the third time in as many weeks (I’m not a Stallone fan normally, but dayum, he was hot in that movie ๐Ÿ˜€ ) and looking through one of the 9000 cooking magazines I have, I saw this recipe. There was no way I could pass it up and definitely no way I could wait until the politically correct blogger time of early Summer or Spring to make this. I absolutely love the combo of coconut and lime and tend to use it often. I also love pound cake with a passion usually saved for Cheetos and Ho-Hos before they changed the recipe.

This is totally worth putting off Fall baking for a few days. Worth it enough that I wish I had gotten it out of the house and sent it to work with my husband because it’s evil as it stares it me and taunts me to eat just one more slice. The lime and coconut flavors blend so beautifully with neither overpowering the other. This has the quintessential pound cake crumb; moist, dense and tender with the bottom (what was the top in the pan) being crispy and crunchy like a good pound cake should be. I didn’t make any drastic changes from the cookbook/magazine recipe. I used lime juice in the glaze instead of just milk and I added zest in the cake batter because all it used originally was the juice and that was NOT acceptable. Must…have…zest. Also, I used a fair amount more vanilla extract. It also called for coconut in the cake and I don’t care for that, so buh-bye it went. Otherwise, still pretty much like the book.

You know the drill… ๐Ÿ™‚

Coconut Lime Pound Cake

  • 1 cup unsalted butter, room temp
  • 1/2 cup solid shortening, room temp
  • 2 1/2 cups sugar
  • 5 eggs, room temp
  • 1 tablespoon vanilla extract
  • 1 teaspoon coconut flavoring
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cream of coconut (not coconut milk; cream of coconut can be found with the cocktail mixers)
  • 1/3 cup lime juice
  • 2 tablespoons water
  • zest from one lime (about 2 tablespoons)
  • Lime Glaze-
  • 1 cup powdered sugar
  • 2 teaspoons milk
  • 1 teaspoon lime juice
  • 1 teaspoon lime zest
  • 1/4 teaspoon coconut flavoring
  • toasted coconut for garnish
  1. Preheat oven to 325 degrees. Spray a 10 cup Bundt pan with cooking spray made for baking (Bakers Joy or Wiltons) or grease and lightly flour the pan.
  2. In a large bowl, beat together the butter, sugar and extracts until light and fluffy. Add in the eggs, one at a time, beating well after each addition.
  3. In a medium bowl, combine the flour, baking powder, salt and lime zest. In a measuring cup, combine the cream of coconut, lime juice and water.
  4. Alternately add the flour mixture, then the coconut mixture to the butter mixture, starting and ending with the flour (flour, coconut, flour, coconut, flour), beating just until combined after each addition.
  5. Pour into the prepared pan; smooth the top.
  6. Bake at 325 for 65 to 75 minutes or until a skewer inserted in the middle comes out clean. Cool in pan on a rack for ten minutes, then slide a knife around the edge of the cake and carefully turn out onto the rack to cool completely.
  7. When cool,ย  glaze the cake. To make the cake, simply combine all the ingredients in a small bowl and drizzle over the cake. Garnish with toasted coconut.

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Raspberry Amaretto Poundcake

Raspberry Amaretto Poundcake

Raspberry Amaretto Pound Cake



Not a fancy looking cake, is it? Trust me; you won’t care. I’ve never been a huge fan of layer cakes, even with the sweet tooth I have. I make them for birthdays and whenever I get a strange craving for one, which isn’t often. Then I eat one slice and no more, reminded of the fact that I don’t care for them. Too messy, too darn sweet. But give me a pound cake and I can chow down on that bad boy… or girl. I’ve never been proficient at identifying the gender of my pound cakes.

Totally off the subject of pound cakes and gender, I had a…fun…experience the other night. My husband and I were checking the pool the other night (we haven’t yet opened it for the year) because my son Jordan had said that it was full of tadpoles. Went up there with a flashlight and yep, our pool has become a froggie resort. I am pretty sure I heardย some lively Caribbean style music and saw one frog with a Mai Tai. Well, we looked, we got sad thinking of all the tadpoles who were going to have to die for the sake of cleaning the pool and then we left. Russ went first down the stairs. No problem. Then me. I got two stairs down the five stair deck, hit the third and “CRAAACCCKKK!!”. Suddenly, I was half airborne. I say half because as I was flying, I was also falling as that crack was the sound of the old poorly made staircase breaking. The stair went down, I followed, my bottom half slamming into the side of the stairs, my top half slamming into the next stair down as I tried to prevent myself from hitting head first into the next stair. Talk….about…pain. My R.N. husband was convinced for a bit that I had broken my leg. But it’s not. I do however have one whopper of a huge bruise on my right thigh and I walk like someone who has been hit by a bus… or a staircase. I feel about 95 years old right now lol.

So what’s my cure? Back to cake ๐Ÿ˜€ I had seen an Amaretto Pound Cake on Southern Living and wanted to try it. But I also love using fresh fruit any chance I get this time of year. I have a MAJOR love of Blueberries and Raspberries. Blueberries aren’t quite there yet in the stores; still expensive and still being imported from Chile. Raspberries are looking pretty good, though still not quite up to par in the way of sweetness. Baking takes care of that though (and pigging out on pound cake makes me forget that I am in pain). Baking fruit concentrates the sweetness plus you have the added sweetness of whatever is with it, in this case a moist, love almond scented and flavored pound cake. The raspberries do tend to break down in the batter, leaving holes, but again, you won’t care. This isn’t a fancy party cake, not something to serve to the Queen. This is a homey, comforting sort of cake to have with coffee, tea, as a midnight snack, after school treat, you name it. This is a nice densely crumbed cake, very moist and the almond flavor is wonderful.ย  Then you run into a nice tart raspberry with that almond flavor and oh my gosh, it’s yummy.

My changes from the original are the almond extract, the Fiori Di Sicilia (which I list as optional), the raspberries and the original called for scattering almond slices on the bottom of the pan before baking, but I didn’t want those, so I skipped it. I also changed the amounts for the glaze as when I made it, it made far too much and a good portion ended up dumped.

You know the drill…. ๐Ÿ™‚

Raspberry Amaretto Poundcake

  • 1 1/4 cups unsalted butter, room temp
  • 3 ounces cream cheese, softened
  • 2 1/2 cups sugar
  • 3 tablespoons Amaretto
  • 1 tablespoon vanilla extract
  • 1 1/2 teaspoons almond extract
  • 1/2 teaspoon Fiori Di Sicilia flavoring (optional)
  • 2 1/2 cups flour
  • 6 eggs
  • 2 cups fresh raspberries
  • Amaretto Glaze-
  • 1/2 cup sugar
  • 3 tablespoons butter
  • 3 tablespoons Amaretto liqueur
  • 1 tablespoon water
  1. Preheat oven to 325. Grease and flour a 12 cup Bundt pan and set aside.
  2. In a large bowl, combine the butter and cream cheese. Beat at medium speed until creamy, scraping down the bowl once if needed.
  3. Gradually add the sugar, beating at medium speed until light and fluffy. Add the Amaretto and the extracts, beating well afterward. Gradually add the flour to the mixture, keeping the speed at low speed so you don’t end up looking like Casper The Ghost. Beat just until blended.
  4. Add the eggs, one at a time, beating just until blended after each one. GENTLY fold in the raspberries. You can’t avoid crushing some, but you can minimize the damage. Gently spoon batter into the prepared pan. When you have it in the pan, firmly bang the pan on a countertop to help remove any air bubbles.
  5. Bake at 325 for 65 to 95 minutes or until a skewer inserted in the middle comes out clean.
  6. When the cake is almost done, make the glaze- in a small pot, combine the glaze ingredients. Bring to a boil over medium heat and set aside until the cake is finished.
  7. Set the cake on a rack. Spoon the glaze over the top, a little at a time, letting it soak in each time. Use about half the glaze. Let the cake cool completely on the rack, then turn out onto a serving dish. Reheat the glaze and spoon the rest of it over the cake, again letting it soak in each time before adding more.

Copyright Notice: From Cupcakes To Caviar images and original content are copyright protected. Please do not publish these materials anywhere without prior permission.

Cinnamon Roll Pound Cake With Cream Cheese Frosting

Cinnamon Roll Pound Cake With Cream Cheese Frosting

Cinnamon Roll Pound Cake With Cream Cheese Frosting




I remember the first time I tried Cinnabon Cinnamon Rolls. It was at a mall in Louisville Kentucky. I immediately loved them. I also started to buy them far too often. We went bankrupt, had to live in a cardboard box on a street corner with me holding a sign that said, “please help support my Cinnabon habit. Oh yeah, and help us get a new home too.”ย  My husband wasn’t pleased with me. But I was happy with all the nice people who dropped Cinnabon money in my tin cup. We eventually got a new place to live. Unfortunately, it was nowhere near a Cinnabon store. The closest one was across the state. So I had to learn to make my own. Which I did. And yes, I’ll post those someday too. So when the idea occurred to me to mix one of my favorite desserts, pound cake, with cinnamon rolls, I ran with it. Of course, upon googling it, I found that a lot of other people had also run with the idea lol, but that’s ok. I’ve come to realize that it is very hard to have a totally original idea in cooking anymore. All you can do is put your own spin on it. And that I have done. I used my favorite pound cake recipe, turned half of it into a cinnamon flavored cake and covered it all with half a batch of the icing I use on cinnamon rolls. This is far from my prettiest photo ever. The light stunk, I was having a crap photo taking day and I’m still sick. But you know what? The cake tastes good. ๐Ÿ˜› It has that nice crispy crust that is so good on a pound cake,ย  a delicate vanilla flavor in half the cake and a tasty cinnamon flavor in the rest. All of that is smothered in a thick cream cheese frosting. All in all, this is a good rendition of a cinnamon roll that had a sex change operation and became cake.

You know the drill…. ๐Ÿ™‚

Cinnamon Roll Pound Cake With Cream Cheese Frosting

  • Cake-
  • 3 cups cake flour (yes, it makes a difference)
  • 1 1/2 cups unsalted butter, room temp
  • 2 12 cups sugar
  • 2 tablespoons vanilla extract
  • 6 eggs, room temp
  • 2 tablespoons cinnamon
  • Frosting-
  • 4 ounces cream cheese, room temp
  • 1/4 cup unsalted butter, room temp
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon juice
  • 1 1/2 cups powdered sugar
  1. Preheat oven to 325 degrees. Spray a 10 cup bundt cake pan with a flour and oil non stick baking spray.
  2. In a large bowl, on medium speed, beat together the butter, sugar and vanilla extract. Add the eggs, one at a time, and beat well after each addition.
  3. Add the flour in and beat on LOW speed just until thoroughly combined.
  4. Pour half the batter into the prepared pan and smooth the top. Add the cinnamon to the other half of the batter and beat well to combine. Spoon the cinnamon batter on top of the plain batter and smooth it also.
  5. Bake at 325 until a skewer inserted in the middle comes out clean with no loose crumbs and the top is a nice golden brown, about 75 to 85 minutes.
  6. Let cool in the pan on a rack for ten minutes, then carefully turn the cake out onto the rack to finish cooling.
  7. Meanwhile, make your frosting- combine all the frosting ingredients in a medium bowl and beat until light and fluffy.
  8. Spread over the cooled cake. You can also thin it down some with cream or milk and drizzle it over the cake.

Copyright Notice: From Cupcakes To Caviar images and original content are copyright protected. Please do not publish these materials anywhere without prior permission.

 

Browned Butter Vanilla Bean Pound Cake

Browned Butter Vanilla Bean Pound Cake

Browned Butter Vanilla Bean Pound Cake


Years back, when I was still in the learning stages of baking, not to mention more broke than a Timex watch that was stepped on by an Elephant (I don’t care what the commercials said back in the day. if an elephant steps on your watch, it’s broken.), I used to use imitation vanilla. It was inexpensive, it smelled vanilla-y enough to me and I didn’t realize (nor would I have cared back then when I was young and stupid) that it is made from wood pulp. Yum. Vanilla wood cake. Wood ice cream anyone? Then, as I learned more and my budget expanded a little, I would get the real vanilla. If you’re one of those who thinks they are both ok, do me a favor just one time. Buy a bottle of real vanilla, then cover your eyes and have someone wave them, one at a time, under your nose. You will know IMMEDIATELY (unless you can’t smell, or are drunk, or have a cold, or forgot to take the clothespin off your nose when you were ten and trying to get a laugh and your mom was right; your face froze that way, in which case I’m sorry) which one is real and which is fake.

Now however, while I still use real vanilla extract in most things, I also have a stash of vanilla beans I keep around. I use those sparingly because they are as expensive as all hell, but oh so worth it for aroma alone. You can buy some on Amazon. Do NOT buy the ones in the glass bottle from McCormick at the grocery store. I normally love their products but not the vanilla beans. You may as well cook with a twig as hard and flavorless as those are.

This cake came about because of my love for both vanilla and browned butter. The two flavors make practically anything taste better. Except liver. Liver is hopeless. I used a basic whipping cream pound cake recipe and subbed in browned butter for the regular and vanilla bean (as well as extract) for just extract. I also added TOUCH, just a touch, of lemon. I wanted a complementary flavor to bring out the vanilla, but not overpower it. It is NOT a lemon pound cake so if you see lemon in there and think it will be, you’ll be disappointed. The lemon is there, but it’s subtle which is what I wanted. If you want more lemon, double the amount of lemon in the batter and use lemon juice in the glaze instead of cream. This isn’t a spur of the moment cake to make for dinner three hours before serving time. You need to chill the butter after browning plus the cake itself will taste better and cut better if you leave it alone overnight, same as with any pound cake.

You know the drill…

Browned Butter Vanilla Bean Pound Cake

  • 1 1/2 cups unsalted butter
  • 3 vanilla beans
  • 2 1/3 cups sugar
  • 6 eggs
  • 2 3/4 cups flour
  • 1 cup heavy cream
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon lemon extract
  • 2 teaspoons lemon zest
  • 1 tablespoon lemon juice
  • Glaze-
  • 2 1/4 cups powdered sugar
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup heavy cream
  1. Place the butter in a medium saucepot. Cook over medium high heat, stirring frequently, until it is a golden brown color. Take off of the heat immediately as it can go from golden to black in a second.
  2. Pour the butter into a glass bowl and set to the side.
  3. Split the vanilla beans in half and carefully scrape out all of the seeds. Scrape all of the seeds into the bowl of butter and stir well to mix. Refrigerate the butter for about 45 to 70 minutes, just long enough where when stirred, it is the consistency of softened butter.
  4. Preheat oven to 325 degrees. Butter and flour a a ten inch bundt pan or use Bakers Joy and spray the pan well. Scrape the butter into a large bowl, making sure to get all the little bits from the bottom of the bowl. Add in the sugar and beat well. Add the eggs, one at a time, beating well after each addition. Add in the extracts, lemon zest and lemon juice; beat well.
  5. Add the flour alternatelyย  with the cream, about a third at a time of each, beating well after each addition.
  6. Pour the batter into the prepared pan and bake until a skewer inserted into the center comes out mostly clean, with just a few moist crumbs on it, about 90 minutes.
  7. Cool for 30 minutes in the pan on a rack, then use a butter knife to loosen the cake from the edges of the pan and invert onto the rack to finish cooling.
  8. For the glaze, pour the vanilla into the cream. Whisk this into the powdered sugar in a small bowl until smooth and creamy. If it’s too thick, just add more cream, a tablespoon at a time, to get the desired consistency. Slowly pour over the cake.

Copyright Notice: From Cupcakes To Caviar images and original content are copyright protected. Please do not publish these materials anywhere without prior permission.

 

Booberry! No, Lemon! No, Booberry! No, Lemon! MOMMA!!!!

Blueberry Lemon Yogurt Cake

This is what you hear when you ask your kids what kind of quick bread or pound cake you should make today. Our “boo” (Joshie to the uninitiated) wanted “booberry”). On a side note, my husband started calling Josh Boo when he was but a wee infant and the nick name just kind of stuck. Now he is Boo to practically everyone. We have half joked that when he gets to school age and the teacher asks his name, his response will be “Boo Aaron Brand!” and on his wedding day, the pastor will be asking his bride if she takes “Boo” to be her husband. Yes, we’re a strange strange family. I somehow doubt this comes as much of a surprise.

Moving on… Boo wanted “booberry cake”, Jordan (Zach was still asleep…at noon. Ahhh, the life of a teen on Summer vacation from school) wanted lemon. So what was a mother to do? I did NOT want to make one of each… too expensive and results in too much in the way of sweets in the house. Nor did I want to disappoint either boy.

So I remembered the recipe I had recently printed out for Ina Gartens Lemon Yogurt Cake. I’ve said before and I’m sure I’ll say again; you can never go wrong with Ina’s recipes. The woman is a cooking goddess. I have another one…or maybe two… might be three… of her recipes waiting to try after payday. With this recipe, I decided I could make both boys happy. I simply made the cake as written but adding about 2 cups of blueberries to the batter just before pouring it into the pan. On a side note, you ever make something while thinking to yourself what a cooking goddess/god YOU are only to find out after the fact that 350,000 have done the almost exact same thing before you did? Rather disheartening to ones cooking goddess dreams isn’t it? It’s like this big “well crap, I invented this darn it! I did, I did, I didddddd!!!” Sorry. I’m done now. ๐Ÿ˜› Continue reading

You Know Me And Lemon

Rustic Lemon Lavender Cornmeal Pound Cake

If I don’t eat something lemony at least seventeen times a once a week, I go into withdrawals.ย  I love chocolate… and Twinkies… and Cheetos…and Twinkies stuffed with Cheetos…and Cheetos stuffed with Twinkies (sorry. I’ll stop now.) but sometimes I just have to have that kick from lemon. Mind you, unlike my 15 year old son, I do NOT suck on lemon halves *shudders at the thought*. And while I actually like the new Lemon Twinkies (c’mon, did you really think I’d let those pass by without a try?) even I have to say that they can’t compare to home made treats.

I mentioned in the last lemon post I made…erhm, which was one of my last posts actually. Is this a sign of a rut? Nahhhhh.

Moving on. I mentioned in the last post that lemon has always seemed a good Spring flavor to me. It also works for Easter which would be a good excuse to make the recipe I’m sharing today.

I wanted to make a pound cake. I wanted lemon. But all the lemon pound cake recipes sounded boring. So… say it with me, regular readers… I played with a recipe. Like most cooks, I love Cooks Illustrated recipes. But today, I was antsy and even their stuff seemed boring to me. Heresy, I know. That’s like saying Martha Stewart doesn’t look good in an orange jumpsuit or Sandra Lee is a tee totaler. So I took one of their pound cake recipes and made it mine. Mine I say!!! Buahahahahaaaaaaa. Then just to add insult to injury, when I was done making it and glazing it, I covered it in Easter sprinkles. Why? Just cause I’m that kind of a gal. Continue reading